Ham-and-Swiss Hash Browns Casserole

The famous hash brown casserole that everyone remembers fondly from their childhood gets a modern upgrade, replacing canned soup and sour cream with healthy yogurt and buttermilk. Throw in some ham and peas for another nostalgic twist and you’ve got a new classic.

Casey Barber

Ham-and-Swiss Hash Browns Casserole

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    1 (30-ounce) package shredded hash browns, thawed 1/2 cup frozen peas
    1 (16-ounce) tub nonfat Greek yogurt 2 large cloves garlic, minced
    1 1/4 cups buttermilk 1 teaspoon kosher salt
    2 cups Swiss cheese, shredded 1 teaspoon dry mustard
    1/4 pound ham, julienned into thin ribbons


    Prep: 15 min Total:
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    • 1

      Preheat the oven to 350F and spritz a 9- by 13-inch glass or ceramic baking dish with nonstick baking spray.

    • 2

      Mix all ingredients in a large bowl until well-combined, then pour into the prepared casserole dish.

    • 3

      Bake for an hour to 90 minutes until bubbling and browned; timing may vary based on your oven and the baking dish used. Allow to cool for 10 minutes before cutting and serving.

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